1/4 c. butter
2 (12 oz.) cans whole kernel corn, drained
1/2 c. chopped green pepper
1/2 c. pimiento, chopped
1/2 c. sliced stuffed olives
1/4 c. chopped parsley
2 tbsp. chopped onion
1/4 c. flour
1 tsp. salt
1/2 tsp. pepper
2 c. milk
3 eggs, slightly beaten
1 c. sharp processed cheese

Melt butter in large skillet. Add next 6 ingredients. Cook, stirring 2 minutes. Cover and simmer 10 minutes, stirring occasionally. Blend in flour, salt and pepper. Add milk and cook, stirring until thickened. Gradually add vegetable mixture into beaten eggs, then put it back into skillet. Stir in cheese. Turn into greased 2 quart casserole dish and bake at 350 degrees for 45-50 minutes, or until set. Makes 8-10 servings.